EASY VEGAN STUFFED BELL PEPPERS
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Provided by karkar
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
- Remove barley from heat and keep covered for 5 to 10 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
- Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.
Nutrition Facts : Calories 348.7 calories, Carbohydrate 60.2 g, Fat 6.1 g, Fiber 16.9 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 790.6 mg, Sugar 6.3 g
VEGAN VEGETABLE STUFFED BELL PEPPERS
I wanted to make stuffed peppers and a lot of recipes I saw mainly involved rice, but I wanted something lower in those "bad carbs". My recipe is packed with veggies and tasty goodness. Warning: This makes a lot! I needed a recipe to feed me and a couple other people for a few days. This could be great if you're serving a lot of people!
Provided by tendollarwine
Categories Peppers
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a pan over medium heat. Add the crumbles and sautee until defrosted. Add the garlic and onins and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely.
- In a small sauce pan, make the rice.
- Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides.
- Grease the bottom of 2 9X13 baking dishes and arrange the peppers to fit, cut side up.
- Preheat the oven to 350°F.
- When the rice is done, mix it with the vegetables. By now, they should be tender and simmering.
- Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese.
- Cover and bake for 30 minutes or until the peppers have cooked thru. Goes great with my Pull-Apart Garlic Bread recipe and side salad.
Nutrition Facts : Calories 113, Fat 3.1, SaturatedFat 0.4, Sodium 195.8, Carbohydrate 19.9, Fiber 4.1, Sugar 6, Protein 3.5
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